Brussels Sprout Anti-Cancer

Brussels sprouts look like miniature heads of cabbage. They are similar to cabbage in taste, but they are slightly milder in flavor and denser in texture. Brussels sprouts and cabbage are members of the cruciferous vegetable family. These vegetables contain significant amounts of the antioxidants vitamin C and beta-carotene (vitamin A), and nitrogen compounds called indoles which may reduce the risk of certain cancers.

Brussels sprouts which can cure 5 types of cancer, namely, bladder, breast, colon, prostate and liver cancer.

According to International Journal of Cancer Brussels sprouts protect against bladder cancer,the properties appear to come from their high levels isothiocyanates, which are potent anti-carcinogens.Isothiocyanates travel through the bladder to be excreted, making them particularly powerful against this form of cancer.

Sulforaphane is released by Brussels sprouts and has been proven to trigger the liver to produce enzymes that detoxify the body of cancer-causing chemicals. They have been shown to inhibit chemically-induced breast cancers in animal studies.

Research at Fred Hutchinson Cancer Research Center in Seattle studied 1,000 men. Those who ate three or more servings of cruciferous vegetables each week had a 44% lower prostate cancer risk.

Brussels sprouts’ glucosinolates have been shown to help prevent the development of colon cancerin response to exposure to heterocyclic amines, the carcinogenic compounds produced when meat is grilled or otherwise charbroiled. In an animal study published in Carcinogenesis , researchers looked at the effects of drinking water supplemented with Brussels sprouts or red cabbage juices on the liver and colon of laboratory animals that were also given a heterocyclic amine carcinogen.

Brussels Sprout Detoxification

Glucosinolates found in Brussels sprout activates detoxification of cancer cells. Brussels sprouts are an outstanding source of glucosinolates. Sulfur-containing nutrients help support detoxification to work effectively. Brussels sprouts are rich in sulfur-containing nutrients. Sulfur is connected with both the smell and taste of Brussels sprouts, and too much sulfur aroma is often associated with overcooking of this vegetable. Lastly, to complete detoxification process, body’s detox system needs strong antioxidant support. Brussels sprouts are able to provide that kind of support because they are an excellent source of vitamin C, a very good source of beta-carotene and manganese, and a good source of vitamin E. Brussels sprouts also contain a wide variety of antioxidant phytonutrients, including many antioxidant flavonoids.

Brussels Sprouts and Antioxidant Support

In France, it was found that Brussels sprouts to be a more important dietary contributor to these antioxidants than any other cruciferous vegetable, including broccoli.Brussels sprouts are an important dietary source of many vitamin antioxidants, including vitamins C, E, and A (in the form of beta-carotene). Flavonoid antioxidants like isorhamnetin, quercitin, and kaempferol are also found in Brussels sprouts, as are the antioxidants caffeic acid and ferulic acid.

Brussels Sprouts and Inflammatory/Anti-inflammatory Support

Brussels sprouts can help us avoid chronic, excessive inflammation through a variety of nutrient benefits. First is their rich glucosinolate content. In addition to the detox-supportive properties mentioned earlier, glucosinolates found in Brussels sprouts help to regulate the body’s inflammatory/anti-inflammatory system and prevent unwanted inflammation. Particularly well-studied in this context is the glucosinolate called glucobrassicin that can get converted into an isothiocyanate molecule called ITC, or indole-3-carbinol. I3C is an anti-inflammatory compound that can actually operate at the genetic level, and by doing so, prevent the initiation of inflammatory responses at a very early stage.

A second important anti-inflammatory nutrient found in Brussels sprouts is vitamin K. Vitamin K is a direct regulator of inflammatory responses, and we need optimal intake of this vitamin in order to avoid chronic, excessive inflammation.

A third important anti-inflammatory component in Brussels sprouts is omega-3 fatty acids. Brussels sprouts has 100 calories’ (about 1.5 cups) provide about 430 milligrams of the most basic omega-3 fatty acid (called alpha-linolenic acid, or ALA). Omega-3 fatty acids are the building blocks for the one of the body’s most effective families of anti-inflammatory messaging molecules.

Brussels Sprouts and Cardiovascular Support

Isothiocyanate (ITC) sulforaphane, which is made from glucoraphanin (a glucosinolate) found in Brussels sprouts may also be able to help prevent and even possibly help reverse blood vessel damage.

Brussels sprouts for cardiovascular support involves their cholesterol-lowering ability. Our liver uses cholesterol as a basic building block to product bile acids. Bile acids are specialized molecules that aid in the digestion and absorption of fat through a process called emulsification. These molecules are typically stored in fluid form in our gall bladder, and when we eat a fat-containing meal, they get released into the intestine where they help ready the fat for interaction with enzymes and eventual absorption up into the body. When we eat Brussels sprouts, fiber-related nutrients in this cruciferous vegetable bind together with some of the bile acids in the intestine in such a way that they simply stay inside the intestine and pass out of our body in a bowel movement rather than getting absorbed along with the fat they have emulsified. Brussels sprouts provide us with this cholesterol-lowering benefit whether they are raw or cooked.

However, a recent study has shown that the cholesterol-lowering ability of raw Brussels sprouts improves significantly when they are steamed. In fact, when the cholesterol-lowering ability of steamed Brussels sprouts was compared with the cholesterol-lowering ability of the prescription drug cholestyramine (a medication that is taken for the purpose of lowering cholesterol), Brussels sprouts bound 27% as many bile acids (on a total dietary fiber basis).

Brussels Sprouts and Digestive Support

The fiber content of Brussels sprouts – 4 grams in every cup – makes this cruciferous vegetable a natural choice for digestive system support. You’re going to get half of your Daily Value for fiber from only 200 calories’ worth of Brussels sprouts. Yet the fiber content of Brussels sprouts is only one of their digestive support mechanisms. Researchers have determined that the sulforaphane made from Brussels sprouts’ glucoraphanin helps protect the health of our stomach lining by preventing bacterial overgrowth of Helicobacter pylori in our stomach or too much clinging by this bacterium to our stomach wall.

Brussel Sprouts with Drugs Kill Cancer

Eating brussels sprouts and cabbage could help kill cancer cells when combined with traditional chemotherapy, according to new research by British scientists.

A study conducted by University of Leicester researchers and recently presented at the National Cancer Research Conference in Britain found that a naturally occurring compound in green leafy vegetables such as brussels sprouts and cabbage — indole-3-carbinol (I3C) — could be a powerful cancer fighter when used in combination with chemotherapy drugs.

The researchers fed breast cancer cells 300 to 400 mg of I3C — which equals roughly a shopping cart full of cabbages — and found that after supplementation, the cells were then more easily killed when exposed to chemotherapy drugs.

Brussels Sprout Selection

Good quality Brussels sprouts are firm, compact, and vivid green. They should be free of yellowed or wilted leaves and should not be puffy or soft in texture. Avoid those that have perforations in their leaves as this may indicate that they have aphids residing within. If Brussels sprouts are sold individually, choose those of equal size to ensure that they will cook evenly.

Keep unwashed and untrimmed Brussels sprouts in the vegetable compartment of the refrigerator. Stored in a plastic bag, they can be kept for 10 days. If you want to freeze Brussels sprouts, blanch them first for between three to five minutes. They will keep in the freezer for up to one year.

Brussels Sprouts Preparation

Before washing Brussels sprouts, remove stems and any yellow or discolored leaves. Wash them well under running water or soak them in a bowl of water to remove any insects that may reside in the inner leaves.

Brussels sprouts are usually cooked whole. To allow the heat to permeate throughout all of the leaves and better ensure an even texture, cut an “X” in the bottom of the stem before cooking.

While Brussels sprouts are usually served as a side dish, they also make a nice addition to cold salads.

Healthy Cooking Tips

To mellow the flavor of garlic, add garlic to Brussels sprouts for the last 2 minutes of steaming. If you opt to include the mustard and parsley, add them to the Brussels sprouts when you add the dressing ingredients.

A Few Quick Serving Ideas

• Since cooked Brussels sprouts are small and compact, they make a great snack food that can be simply eaten as is or seasoned with salt and pepper to taste.
• Combine quartered cooked Brussels sprouts with sliced red onions, walnuts, and your favorite mild tasting cheese such as a goat cheese or feta. Toss with olive oil and balsamic vinegar for an exceptionally healthy, delicious side dish or salad.

Healthiest Way of Cooking Brussels Sprouts

5-Minute Brussels Sprouts

One serving provides 870% of the daily value (DV) for health-promoting vitamin K, 326% DV for vitamin C and 40% DV for vitamin A. And they only take minutes to prepare. Enjoy!

Prep and Cook Time: 15 minutes

Ingredients:
1 lb Brussels sprouts
Mediterranean Dressing

• 3 TBS extra virgin olive oil
• 2 tsp lemon juice
• 2 medium cloves garlic, chopped or pressed
• Sea salt and black pepper to taste
• Optional: 1 TBS dijon mustard, 1 TBS minced parsley

Directions:

• Fill the bottom of the steamer with 2 inches of water.
• While steam is building up in steamer, cut Brussels sprouts into quarters and let sit for at least 5 minutes to bring out their hidden health benefits.
• Chop or press garlic and let sit for at least 5 minutes to bring out their health-promoting properties.
• Steam Brussels sprouts for 5 minutes.
• Transfer to a bowl. Toss Brussels sprouts, while they are still hot, with the ingredients for the Mediterranean Dressing. (Mediterranean Dressing does not need to be made separately.)
• Serves 2

Healthier cooking options include: roasting, steaming, stir-frying and microwaving.

Apparently, these methods had no effect on the cancer-fighting compounds. Other researchers found that shredding Brussels sprouts helps release a sulfur-containing compound called sinigrin, which also detoxifies a variety of carcinogens and enhances the body’s ability to fight lung, colon, breast, ovarian and bladder cancers. It performs this daunting task by initiating an intricate chemical dance that inhibits cell division (mitosis) and stimulates programmed cell death (apoptosis) in human tumor cells.”

Brussels Sprouts Precaution

Brussel sprouts must not be boiled for this would lose 77% of its cancer fighting ingredients. They can be steamed, baked, stir fry or microwaved.

Brussels sprouts reduced the development of pre-cancerous cells 41-52% in the colon and 27-67% in the liver, and drastically diminished the size (85-91%) of pre-cancerous lesions in the liver. Red cabbage moderately decreased (19-50%) the number of pre-cancerous lesions that developed in the liver and markedly reduced (41-83%) the size of those that did occur. These highly protective effects are due to crucifers’ ability to significantly increase the activity of enzymes involved in both Phase I (CYP4501A2) and Phase II (glucuronidation via UDPGT-2) detoxification.

“Not only does boiling Brussels sprouts rob them of any taste, it also destroys their ability to fight cancer! At the University of Warwick in England, researchers have just discovered that boiling cruciferous vegetables – Brussels sprouts, cabbage, broccoli and cauliflower – depletes 77 percent of its glucosinolates. These powerful phytochemicals reduce the risk of cancer by signaling our genes to increase levels of the body’s natural detoxification enzymes, which alter gene expression and help clear carcinogenic substances from the body more rapidly.

Asparagus Officinalis Fights Cancer

Asparagus has No Fat, contains No Cholesterol and is low in Sodium. Asparagus is a nutrient-dense food which in high in Folic Acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin.

A biochemist have made an extensive study of all aspects of cancer, and all of the proposed cures. As a result, asparagus fits in better with the latest theories about cancer. Asparagus contains a good supply of protein called histones, which are believed to be active in controlling cell growth. For that reason, asparagus can be said to contain a substance that he call cell growth normalizer. That accounts for its action on cancer and inacting as a general body tonic.

It has been reported by the US National Cancer Institute that asparagus is the highest tested food containing glutathione, which is considered one of the body’s most potent anti carcinogens and antioxidants.

Asparagus Remedy for Curing Cancer

Asparagus has proven to be helpful in curing cancer of different kinds like Hodgkin’s disease which is cancer of the lymph glands, bladder cancer, lung cancer and skin cancer.

The biochemist and his wife also ate the pureed asparagus every day. Asparagus is harmless and been reported for 2000 years to be beneficial for curing cancer. “There are lots of advertisments about asparagus extracts. I have no proof whether the extracts are beneficial. Fresh asparagus are delicious to eat. We eat fresh asparagus and lemon grass frequently because of the reports of the benefits.”

Richard R. Vensal, D.D.S. discovered asparagus that might cure cancer.

According to the National Cancer Institute, asparagus is the highest tested food containing glutathione, one of the body’s most potent cancer fighters. Additionally, asparagus is high in rutin, which is valuable in strengthening the blood vessels. Avocado and walnuts are also particularly rich in dietary sources of glutathione.

Glutathione is a small protein composed of three amino acids; cysteine, glutamic acid, and glycine. Glutathione is involved in detoxification. It binds to fat-soluble toxins, such as heavy metals, solvents, and pesticides.

Dietary glutathione intake from food sources such as asparagus has been associated with protection against certain forms of cancer in addition to potent anti-viral properties. Researchers at the Institute for Cancer Prevention found in preliminary studies that asparagus, the food with the highest glutathione concentration, is a potentially effective means of enhancing the body’s defense systems and preventing cancer development.

Tests conducted which indicate that asparagus from Washington contain 70mg/100g of glutathione, a small protein composed of three amino acids: cysteine, glutamic acid and glycine which bind to fat-soluble toxins–more than twice the amount in any other common food.

Moreover, scientists have identified a number of antioxidant substances in asparagus that may play a role in combating malignancies. The most popular plant chemical in Asparagus officinalis is glutathione, a free radical fighter that is thought to interfere with the establishment and promotion of cancer.However, there are many other anti-cancer components in this super food as well.

• Ferulic Acid: The cell walls of asparagus spears contain this potent antioxidant that is chemically similar to curcumin, another phytochemical with a long track record of anti-cancer activity. Ferulic acid is believed to inhibit angiogenesis, the formation of new blood vessels that can spur tumor growth by shuttling nutrients and oxygen to malignancies and promote the spread of cancer to neighboring tissue.
• Quercetin and Rutin: Several laboratory tests have identified these flavonoids in asparagus. Preliminary research conducted mostly in animals and test tubes suggest that quercetin and rutin possess cytotoxic (cell destroying) properties in relation to a variety of cancers. Some scientists propose that these flavonoids may effectively slow the proliferation of abnormal (cancerous) cells and the death of existing malignant cells (apoptosis).
• Steroidal Saponins: A study published in the April 2009 issue of the journal Biochemical and Biophysical Research Communications reports that a steroidal saponin extracted from asparagus (asparanin A) is capable of halting the growth of liver (HepG2) cancer cells and promoting their selective death. The authors of that research concluded that, “These data indicate that asparanin A shows promise as a preventive and/or therapeutic agent against human hepatoma”. Previous studies have looked at numerous steroids from asparagus and determined similar cytotoxic activity versus other forms of cancer as well. It’s also important to note that a group of Chinese scientists recently discovered a new steroidal saponin in asparagus – yamogenin II. Only time will tell what this and future discoveries may hold in terms of the natural management of cancer.

Asparagus consumption has also been linked to a few key processes that may discourage the formation of cancer via:

• an antimutagenic effect: preventing genetic mutations which can directly precede the earliest stages of cancer development
• the promotion of “cellular phase II detoxifying enzymes” which “facilitate the removal of drugs and xenobiotic compounds” that are carcinogenic and supporting overall liver function
• synergistically enhancing the antioxidant activity of other plant foods
• the inhibition of chronic inflammation (cycooxygenase-2 suppression) which is thought to play a role in tumor development
• the promotion of healthier digestion and immune function thanks to its natural, prebiotic content

The color of asparagus may also play a role in its therapeutic potential. I would suggest sticking with the green or purple stalked varieties. A class of phytochemicals known as anthocyanins are what gives “purple passion asparagus” its distinctive color. These substances, similar to those found in berries and red wine, possess a potent oxygen radical absorbance capacity (ORAC) and may play a role in protecting against many age related and chronic conditions ranging from arthritis to dementia. They’ve also been associated with considerable anti-cancer activity based on animal, human and test tube investigations. Green asparagus do not contain anthocyanins but they’re loaded with several varieties of carotenoids such as beta-carotene, lutein and zeaxanthin. Carotenoids have likewise been correlated with a reduced risk of cancer in population studies that have examined the dietary consumption of these plant pigments in relation to cancer incidence.

Asparagus Officinalis Health Benefits

• Helps prevent birth defects such as spina bifida because it is high in folic acid: Especially if you’re thinking about becoming pregnant or are in the early stages of pregnancy, make asparagus a frequent addition to your meals. A cup of asparagus supplies approximately 263 mcg of folate, a B-vitamin essential for proper cellular division because it is necessary in DNA synthesis.
• Great for your heart: Folate is essential for a healthy cardiovascular system.
• Helps menstrual cramps with fertility problems
• Great for your gastrointestinal tract and your colon
• Help treat depression
• Increase the success rate of chemo therapy
• Best for arthritis, asthma rheumatism, and even water retention, PMS: it is diuretic which is good anti-inflammatory
• Help get rid of warts
• Helps detoxify your body
• Lowers cholesterol
• Great for nursing mothers stimulating milk production
• Has antioxidant agents that prevents the effects of aging
• Has antifungal and antiviral qualities
• Great for your kidneys for cleansing your body by stimulating urination and preventing kidney stones
• Helps prevent bladder and urinary tract infections
• Use to be used as an a aphrodisiac to increase sexual and comforting feelings
• Helps with treating HIV
• Helps prevent multiple sclerosis
• Helps prevent scurvy
• Asparagus has anti-cancer agents, especially lung cancer
• Helps fight chronic fatigue syndrome
• Helps fight off high blood pressure
• If you bruise easily: eat more asparagus
• Is considered a laxative: good for diarrhea and constipation
• Prevents varicose veins
• Great for your eyes preventing cataracts
• Good for hair loss
• Helps treat toothaches

Selecting Asparagus

• Asparagus stalks should be rounded, and neither fat nor twisted.
• Look for firm, thin stems with deep green or purplish closed tips.
• The cut ends should not be too woody, although a little woodiness at the base prevents the stalk from drying out.
• Once trimmed and cooked, asparagus loses about half its total weight.
• Occasionally, white asparagus that has a milder flavor than green asparagus is available. White asparagus is buried under soil to block chlorophyll production, thus resulting in a white plant. Some markets also offer purple asparagus, which has a fruitier flavor than green or white asparagus.
• Use asparagus within a day or two after purchasing for best flavor.
• Store in the refrigerator with the ends wrapped in a damp paper towel, and be sure to place the asparagus in the back of the refrigerator away from any light, since folate is destroyed by exposure to air, heat or light.

Asparagus Preparation

• To preserve the nutrients and offer the most glutathione addition for the body, asparagus is best served lightly steamed. Cooking the vegetable destroys many of the nutrients. Asparagus can be steamed in a steamer and served with a small amount of butter and lemon.
• Boiling to a tender crisp state is another serving option. Individuals consuming a low carbohydrate diet may find asparagus to be a filling vegetable for the low number of carbohydrates. A half cup of asparagus contains less than 3 carbs and a high portion of those are fiber.
• Place the cooked asparagus in a blender and liquefy to make a puree, and store in the refrigerator. Give the patient 4 full tablespoons twice daily, morning and evening.
• Patients usually show some improvement in 2-4 weeks. It can be diluted with water and used as a cold or hot drink. This suggested dosage is based on present experience, but certainly larger amounts can do no harm and may be needed in some cases.Healty Recipes